Spotlight Ingredient: Raw Kelp Noodles
SPOTLIGHT INGREDIENT. KELP NOODLES.
These noodles are wonderful in Asian-inspired raw foods. Plain or marinated in Nama Shoyu (unpasteurized soy sauce) the are an asset.
Left alone, they have little taste but big texture – somewhere between crunchy and wet-but-dry – kinda weird the first time you try’em. But they grow on you. And as soon as you marinate them in something, or dress them in something, they take on a whole new attitude.
Whenever I come across a dish that calls for coconut noodles (more work than I want to consider), I pull out my kelp noodles and use those instead.